Veggie Pizza with Cream Cheese, Cheddar, and Fresh Veggies on a Buttery Crescent Roll Crust Recipe

Introduction

This cold Veggie Pizza features a buttery crescent roll crust topped with a creamy ranch spread, sharp cheddar cheese, and a colorful mix of fresh vegetables. It’s a vibrant, easy-to-make appetizer or snack perfect for gatherings or a light meal.

Ingredients

• 2 (8 oz) packages refrigerated crescent rolls
• ½ cup finely diced red onion
• 1 yellow bell pepper, diced
• 1 red bell pepper, diced
• 1 ½ cups broccoli, finely chopped
• 1 large carrot, grated
• 1 tablespoon extra virgin olive oil
• Salt to taste (about 1 teaspoon recommended)
• 1 (8 oz) package cream cheese, softened to room temperature
• 1 (8 oz) container sour cream, room temperature
• ¼ cup mayonnaise, room temperature
• ½ teaspoon dried dill weed
• ½ teaspoon garlic powder
• 1 (1 oz) package Ranch Salad Dressing & Seasoning Mix
• 2 cups shredded sharp cheddar cheese

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with a silicone baking mat.
2. Step 2: Roll the crescent roll dough out evenly onto the prepared baking sheet. Pinch the seams together and then pierce the dough all over with a fork to prevent bubbling.
3. Step 3: Bake the crust for 10-15 minutes, or until it is cooked through and golden brown. Remove from the oven and let it cool completely.
4. Step 4: In a medium bowl, combine the red onion, yellow and red bell peppers, broccoli, grated carrot, olive oil, and salt. Stir until well mixed. Taste and adjust seasoning if needed, then set aside.
5. Step 5: In another medium bowl, blend together the cream cheese, sour cream, mayonnaise, dried dill, garlic powder, and ranch dressing mix using a hand mixer until smooth and fully combined. Set aside.
6. Step 6: Spread the ranch cream cheese mixture evenly over the cooled crescent roll crust.
7. Step 7: Sprinkle the shredded cheddar cheese evenly on top of the cream cheese layer.
8. Step 8: Drain the mixed vegetables slightly (letting the salt draw out excess moisture), then spread them evenly over the cheese layer.
9. Step 9: Cut into squares and serve immediately, or cover and chill in the refrigerator for 30 minutes to 2 hours to serve cold.

Tips & Variations

• Use a silicone baking mat or parchment paper to prevent sticking and make cleanup easier.
• For extra crunch, add sliced radishes or cucumber to the vegetable mix.
• Substitute the crescent roll dough with refrigerated biscuit dough if you prefer a slightly different crust texture.
• Try adding fresh herbs like chives or parsley to the ranch spread for added freshness.

Storage

Store any leftovers covered in the refrigerator for 3-4 days. This veggie pizza is best enjoyed cold straight from the fridge, without reheating, to keep the fresh and crunchy texture of the vegetables intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pizza ahead of time?

Yes, you can prepare the crust and veggie topping in advance and assemble just before serving, or assemble fully and refrigerate for up to 2 hours before serving. This helps the flavors meld nicely.

Can I use a different type of cheese?

Absolutely! While sharp cheddar adds great flavor, you can swap it for mozzarella, Monterey Jack, or a blend of cheeses based on your preference.

Veggie Pizza with Cream Cheese, Cheddar, and Fresh Veggies on a Buttery Crescent Roll Crust Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 136 reviews

This cold Veggie Pizza features a buttery crescent roll crust topped with a creamy ranch-flavored spread, sharp cheddar cheese, and a colorful medley of fresh vegetables. Perfect as a fresh, flavorful appetizer or light meal, it’s easy to prepare and is served chilled for a delightful combination of crisp and creamy textures.

• Author: luca
• Prep Time: 30 minutes
• Cook Time: 10-15 minutes
• Total Time: 45 minutes
• Yield: 24 pieces 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 2 (8 oz) packages refrigerated crescent rolls

Vegetable Topping

• ½ cup finely diced red onion
• 1 yellow bell pepper, diced
• 1 red bell pepper, diced
• 1 ½ cups broccoli, finely chopped
• 1 large carrot, grated
• 1 tablespoon extra virgin olive oil
• 1 teaspoon salt (to taste)

Ranch Cream Cheese Spread

• 1 (8 oz) package cream cheese, softened to room temperature
• 1 (8 oz) container sour cream, room temperature
• ¼ cup mayonnaise, room temperature
• ½ teaspoon dried dill weed
• ½ teaspoon garlic powder
• 1 (1 oz) package Ranch Salad Dressing & Seasoning Mix

Cheese

• 2 cups shredded sharp cheddar cheese

Instructions

1. Preheat and Prepare Crust: Preheat your oven to 350°F (175°C) and line a baking sheet with a silicone baking mat to prevent sticking.
2. Roll Out Dough: Spread the crescent roll dough onto the prepared baking sheet. Pinch the seams together carefully to create a solid crust, then pierce the dough evenly all over with a fork to prevent bubbling during baking.
3. Bake Crust: Bake the crust in the preheated oven for 10-15 minutes until it becomes cooked through and golden brown. Once baked, remove and allow it to cool completely before adding toppings.
4. Prepare Veggie Topping: In a medium-sized bowl, combine diced red onion, yellow and red bell peppers, finely chopped broccoli, grated carrot, olive oil, and salt. Stir everything well to combine. Taste and adjust seasoning if needed, then set aside to allow excess moisture to be drawn out by the salt.
5. Make Ranch Cream Cheese Spread: In another medium bowl, combine softened cream cheese, sour cream, mayonnaise, dried dill weed, garlic powder, and the Ranch Salad Dressing & Seasoning Mix. Using a hand mixer, blend everything until smooth and fully incorporated. Set aside.
6. Assemble Pizza: Spread the ranch cream cheese mixture evenly over the cooled crescent roll crust.
7. Add Cheese Layer: Sprinkle the shredded sharp cheddar cheese evenly over the ranch spread.
8. Add Veggie Topping: Drain the vegetables to remove any excess liquid, then distribute them evenly on top of the cheese layer.
9. Chill and Serve: Cut the pizza into squares. It can be served immediately or covered and chilled in the refrigerator for 30 minutes to 2 hours for best flavor and texture. Serve cold and enjoy!

Notes

• Use refrigerated crescent roll dough for a quick and buttery crust.
• Salting the veggies helps draw out excess moisture, preventing a soggy crust.
• Chilling the pizza before serving enhances the flavors and makes it easier to cut.
• Store any leftovers in the refrigerator for 3-4 days; this pizza is best enjoyed cold straight from the fridge.
• Refer to the recipe video for visual guidance on preparation and assembly.

Keywords: cheesy, cold pizza, crescent roll dough, veggie pizza, ranch spread, appetizer, American